Vegetarian Chili


adapted from by Chef Jason Hill

Vegetarian recipes don't have to be boring. This easy vegetarian chili recipe is full of flavor and perfect for a big party. In fact, we think you'll discover it's one of the best vegetarian chili recipes around.


1/4 cup olive oil
1  1/2 white onions, chopped
1 green bell pepper, diced
1 yellow bell pepper, diced
4 cloves garlic, minced
1 green zucchini, chopped
1 yellow squash, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon dried basil
1 tablespoon dried oregano
28 ounces organic crushed tomatoes
5 plum or Roma tomatoes, diced
30 ounces garbanzo beans, cooked and drained
30 ounces kidney beans, cooked and drained
1 small bunch Italian flat-leaf parsley, chopped
Juice from 1/2 lime
Sour cream, grated cheddar cheese and hot sauce (for serving)


To begin the vegetarian chile, dice and chop all of your ingredients and have them ready to go.

Preheat large pot over medium-high heat. Add olive oil to the pot. Heat and add onion, bell pepper, garlic, zucchini and squash. Stir and sauté.

Add chili powder, cumin, basil, oregano and stir.

Add crushed tomatoes, fresh chopped tomatoes, followed by your garbanzo and kidney beans. Stir, then add the chopped parsley and lime juice.

Cover and simmer for 1 hour. Season to taste with salt and pepper. When ready to serve, place into bowls and garnish with sour cream, grated cheddar cheese and hot sauce.

To make this a crock pot vegetarian chili or slow cooker vegetarian chili, sauté your vegetables and then add all of the ingredients to your crockpot. Cook the crockpot vegetarian chili on low for about 4 hours, or until ready to serve. If you still want a meaty texture in this vegetarian bean chili, try adding a taco-flavored soy product.


Yield: serves 4 to 6

Recipes: Vegetarian, Chili, Parve, Kosher

Watch Chef Hill demonstrate how to make the vegetarian chili recipe.

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